Patrons line up at the Cinnamon Snail food truck on 55th St. The food truck industry in the city has stalled as operators face financial woes and eye opening restaurants instead.

The trendy truck industry has stagnated as operators face financial struggles or opt for more lucrative restaurants. The number of trucks has stayed flat at about 100 for the last few years, Crain’s New York reported.

The popular Mexicue truck has largely stopped street vending.

Instead, its owners have launched one restaurant and plan to open two more. “We used the truck to build the brand,” co-founder David Schillace told Crain’s. “Our restaurants are going to make $3 million a year with $500,000 in profits. You can’t do that kind of business on a truck.”

Roadblocks stopping popular trucks from becoming a big-time industry have included difficulty finding space, low profit margins, scrutiny from the Health Department and plunging business when bad weather hits.